Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A little red curry paste delivers complex flavors to the shiitake mushroom broth. Look for it in jars or foil packets in the Asian section of your supermarket.

Recipe by Cooking Light October 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary test

Yield:
4 servings (serving size: 1 fillet, 3/4 cup noodles, and 1/2 cup clam juice mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions, omitting salt and fat.

    Advertisement
  • While noodles cook, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 1 1/2 minutes or until tender, stirring constantly. Add clam juice and curry paste, stirring with a whisk until smooth. Add mushrooms, tomatoes, and pepper to pan; bring to a simmer. Add fish; sprinkle with basil and salt. Cover and cook 5 minutes or until fish flakes easily when tested with a fork. Serve over noodles.

Nutrition Facts

392 calories; calories from fat 14%; fat 5.9g; saturated fat 0.7g; mono fat 2.2g; poly fat 1.4g; protein 41.5g; carbohydrates 38.2g; fiber 1.2g; cholesterol 57mg; iron 3.3mg; sodium 811mg; calcium 130mg.
Advertisement